espresso chocolate brownies.

Is it Thursday already? Time flies when you’re decorating for Halloween, carving a pumpkin for a contest you have no business entering into because you don’t know how to carve a pumpkin, and making the Hardest Cake I Have Ever Made. More on that particular cake in an upcoming post, which will be rife with warnings on how to avoid making the same mistakes I did, unless you super enjoy throwing an entire cake in the trash two-thirds of the way through and starting all over again. Maybe that’s your thing. First, let’s talk holiday dessert standbys.

I had to make semi-last minute cookie trays for a gathering this past weekend. Whenever I have to do that, I remember how nice it is to have some solid, delicious, make-a-lot-with-little-effort recipes around to throw together. Let’s face it: as much as I love baking, when I’m faced with large quantities, the last thing I want to do fiddle around with persnickety recipes or desserts which are best served the same day they are made. You have to have things you can make a day or even a few days before that still taste fresh on the day you serve them.

I went with a few standbys you’ve seen already: the mini deep dish chocolate chip cookies, the lemon buttermilk cookies, and the chewy chocolate gingerbread cookies I made into ice cream sandwiches last year for Halloween. I love all of those for parties because you mix them together, throw them in the fridge, then roll out and bake them when you’re ready. Nothing to it. I also made a favorite brownie of mine which I’ve been making for holiday cookies mixes for years now, so I thought I’d snap a few pictures and share those with you while I’m thinking about it.

I’ve used a few different recipes for chocolate espresso brownies before, but this one – from America’s Test Kitchen/Cooks Illustrated, the only people who can write a recipe longer than me – is my favorite. It’s reliable, easy to make, and doesn’t go to either extreme in terms of being too cakey and dry or too fudge-y to handle. It bakes evenly (no crispy weird edges like box brownies tend to have) and cuts beautifully, so you can maximize your servings. Anyone who says that you can get 64 servings from an 8×8 pan is dreaming, but you can easily get 36 neat little squares from this, and in my opinion, it’s the ideal size for something this intense and chocolatey.

I make these the day or so before cutting and serving them, which gives them a chance to deepen their flavor a bit and become the easiest brownies to cut, ever. I use a large chef’s knife and a damp towel to wipe the blade; trust me, it’s better than the alternative (ugly brownies).

Short post, I know, but I have pumpkin #3 to carve. Pumpkins #1 and #2 we can call “practice” or we can call “utter failure,” you decide, but I’m not one to give up. I will not be defeated by a gourd.

*note: For recipes in which chocolate is the star, I typically use Ghirardelli. It’s relatively easy to find, much more affordable than super-fancy chocolate, and does solid work in terms of flavor and melting. I didn’t know this, but in reading another Cook’s Illustrated recipe, their test kitchen picked Ghirardelli as their favorite bittersweet chocolate. If you have a favorite chocolate, feel free to use it, but I suggest it be a good-quality one.

Melt the chocolates and the butter in a double boiler (or heatproof bowl, like a glass Pyrex) set over simmering water, making sure the water doesn’t touch the bottom of the pan of chocolate. Stir occasionally as the chocolate melts, until smooth. Whisk in cocoa powder and espresso powder and set aside to cool slightly.

Whisk the eggs, sugar, vanilla and salt together in a large bowl until incorporated, just a few seconds, nothing major. With your whisk going, pour in the melted chocolate slowly and continue whisking until everything is homogenous. Add the flour, using a rubber spatula to stir in (I like to use a folding motion, but there’s nothing delicate to this, so do it however you wish) until there are no lumps and the mixture is smooth with no floury patches.

Pour batter into prepared pan, using your spatula to spread the fairly thick mixture out towards the corners. Once even, smooth the top and place in the oven.

Bake for 35-40 minutes, checking at the 30-minute mark for doneness. Your cake tester/toothpick should come out with a few chocolaty crumbs on it, but not batter-like. “Just done” is what you’re looking for here. Place pan on wire rack and let cool completely. Once cool (at least two hours, people; I know it smells good), lift entire brownie out by its foil handles. Do not cut into squares until serving.

Brownies, cut or not yet cut, can be tightly wrapped or placed in an airtight container and stored for up to 5 days in the fridge. If you make these a day or so ahead of when you need them, leave in their whole, uncut form, wrap tightly in plastic wrap, and leave them at room temperature or store in the fridge; your choice.

i would for SURE contribute to something called “Jen’s Bake Sale.” it sounds legit.

dang it! in reality world, i suck it at comment replies in terms of them being on time. they like, hide and then i get busy with things, and then pumpkin tragedies happen and i get all flustered…aaaand i forget to send advanced pics. I really wanted to do sparkles, but it was amazing i even got it in on time. next year.

Ah frick I almost forgot I was suppose to carve my pumpkin. Apparently instead of baking tomorrow I’m winning a pumpkin carving contest. Bah. Thanks for the reminder. My brain is like the stuff you pull out of a pumpkin.

I love brownies, I love chocolate, I love chocolate brownies.

I spray Pam on my knife, it doesn’t work that well though so this isn’t like a tip that is going to rock your world or anything.

i’ve heard the Pam thing also, and with mixed results (maybe it depends on the style of brownie?). the “wipe with damp towel until it’s clean” approach is the only thing i’ve done that seems to help, and it’s a pain (lots of stopping and starting) but it usually does the trick. for these, it always works, but they’re a really easy texture to work with.

Thanks, Sharyn! I refuse to call you ‘old-fashioned’ in a bad way; only in a good way! We used Baker’s brand growing up, and certainly everything my mom made was (and is ) delicious. I still use Baker’s from time to time; sometimes my love for things is habit: now i’m thinking i should pick up Baker’s and make something with it to side-by-side it.

1. These brownies look amazing. There is nothing – NOTHING – like a good brownie.
2. I can’t wait to see your pumpkin.
3. I’ve lost pumpkin carve-off almost every year. Last year I came in last. I got ONE vote. So that means only 2.0 or my mother voted for me, and the rest of my friends and FAMILY did not. So, you can rest assured that my pumpkin carving skills are no better this year, and my friends and family are no more loyal, so you’ll probably fair better than I.

i’m still reeling over your one vote for last year. we weren’t friends yet, or hadn’t met, or you would have had my vote as well. you need these brownies to console you, because i can tell it still hurts. there truly IS nothing like a good brownie.

I am always on the lookout for a good brownie recipe, and this one looks divine! There’s such a thing as extra bittersweet chocolate? Could I use unsweetened instead? Unsweetened chocolate never gets used up in my house–the stuff we have is crazy bloomed. Oh, no…I hope Emma doesn’t read this! We’ll be carving pumpkins this weekend, too, but it won’t be anything close to fabulous enough for movita’s carve-off. I need practice. But mostly I need to go do my statistics homework. And make these brownies this weekend!

there’s such a thing in Ghirardelli land – their 60% is “bittersweet” and their 70% is dubbed “extra bittersweet.” I believe the original recipe called for 2 ounces unsweetened and 5 ounces bittersweet, so feel free to switch it up! I think everyone’s taste is different when it comes to chocolate, anyway, so make them according to what you like.
you know emma will have something to say about your bloomed chocolate, although if it were me, i’d throw it in. mostly because i feel like if you melt it and don’t see the blooming anymore, then POOF: fixed. but i know zero about chocolate.

i want to see your pumpkin! believe me, mine is decidedly un-fabulous. it was fun to do, but i’m not a pro by any means.

Defeat the gourd!!!! I rely on the Pumpkin Master’s carving templates and tools, which you can find at Target and most supermarkets. You tape a stencil onto the pumpkin, prick the outline with a push-pin, take off the stencil and carve. It’s a bit more effort, but you end up with an awesome pumpkin. These brownies also look delicious, and I want them right now.

FINALLY i defeated the gourd, Ashley! it was touch and go – i blew through 2 Pumpkin Masters carving sets (TWO!) and they really are the best carving kits to use. I think my pumpkin was extra thick or hard or something. the book that came with it did really have some cool designs; i saved it and if i have time today or tomorrow, i may carve some of my other pumpkins (using their templates and tracing thing and a knife, since my carving tools are toast.)
i LOVE these brownies; they’re a total standby for me. I have never once had them turn out bad.

I’m so excited to see your pumpkin! I was defeated by the pumpkin man himself on my first go – we went to the patch in plenty of time but they had already closed down for the night:( I finally picked some up yesterday, and spent my morning getting leg cramps and shaving away pumpkiny grams of matter. I’m a pretty poor carver, too. But damn, are pumpkins cheap in the middle of nowhere!

I’m not very up on my brownie recipes, but I made two different batches of swirly cinnamon goat cheese brownies last week. So good, but a teensy bit more difficult to cut than these:)

Angie, now you’ve made me hungry for cinnamon goat cheese brownies! I figured out this morning that Emma was the one who made those, and she may even share the recipe with you/us. Because obviously i want it too! Emma runs of agates and madeleines, and she’s one of my favorite bloggers (my apologies for repeating information if you already know this.) I’ve asked her about the recipe, so i hope she’s in a sharing sort of mood.

my. goodness.
it’s just “ask and ye shall receive” around here, isn’t it! emma, you just made my day; i got as far as the words “malt powder” and my brain sorta melted with excitement. needless to day, i’m making these.

here’s why i have mad respect for early bakers (and i mean, this is one of many reasons, obviously). i want to know what genius grabbed a pumpkin, opened it up, and thought “hey: this would make a SWEET custard pie, right?” and did it. without a temp-controlled oven. it’s like how i live in continual awe of the first person who made a cake. just things i think about.

the cinnamon goat cheese brownie mystery is solved! I saw a comment come across from Angie (see above/below?) regarding cinnamon goat cheese brownies, and my thought was both “YUM!” and “wait: i don’t have a recipe for those.” so it seems as though Angie and i are both awaiting this recipe. I’m directing her your way in the hopes you can share.

I love how how perfectly square and neat these are! I always end up with ugly brownies when I need to bring them somewhere. I’m going to have to stash this recipe away for the next time I need pretty brownies!

and you’ve just named my most favorite thing about these in terms of food-gift-giving; the slice factor. it’s so hard to find brownies that don’t fall apart or get all crazy! And feel free, depending on taste, to leave the espresso out or keep it in; doesn’t change the texture and the ones without espresso powder are just as delicious.

Amy, i should learn to answer my comments in a speedier fashion. One, it’s more organized. Two, i’m answering comments about espresso chocolate brownies and reliving the moment(s) when i grabbed one to chow down on. aaaaand now i want to make another batch.

i LOVED your pumpkin. I’m super happy we weren’t in the same group because you would have KICKED my butt.

those basically look like fudge.
which, to me, is a good thing. espresso + brownie + fudge = happy natalie
like beyond happy
and if this pumpkin turns out anything like your cake… or your pi pie… i think it’s easy to say you have this one in the bag

side note: pretty sure these brownies would travel REALLY well… like, across the country well… just sayin.

I am very finicky when it comes to brownies–can’t be too goeey, and can’t be too cakey–but these look absolutely perfect… and I love, love espresso and chocolate together! Adding these to my must-bake list right now. Thank you!!!

Kathryn, you’re welcome! I’m the same way with brownies; I get a little upset when I have a recipe that doesn’t come out exactly the way I like my brownies, and too often if they cut well, they’re too dry, and if they don’t? chocolatey mess. These, somehow, manage to be both cut-able and perfectly fudge-like. Total standby for food gifts, parties, whatever.

Agreed: simple is necessary unless people want to see me have some mini-meltdown trying to get things done. You could easily double-fist these things and still manage to keep yourself looking presentable at party; no crumbs and just the right size!

Thanks Amy! I like to play around with different types of chocolate in things like this; for me, it’s a good way to learn more about what each does and which combination i like the best (since i’m no chocolate expert). So i learn a little something and get a nice treat at the end.

Monica, you give me far too much credit for my cooking skills. These are an America’s Test Kitchen recipe, and i’ll tell you; if i want to make something basic – like brownies, or angel food cake, or whatever – I go right to this cookbook. It’s like a foolproof way to make the best possible something. These brownies were no exception to that, and i’m happy i found them. I bet if you make them they turn out just like mine.

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So now that I've mastered Facebook and Twitter (and by "mastered," i mean I can operate them without accidentally shutting something down or getting my account suspended), I've taken up Instagram. I've always had a personal one, but that one is filled with three years of randomness and a lot of baby photos, so I thought it was time to set up a professional one. Follow along if you enjoy random photos of food, occcasional life, and party things.

As always, if you'd like to email me, please do so at aperiodictable [at] yahoo [dot] com. I do my best to get back to you quickly, especially if you sound like you're in the middle of a high-stakes baking crisis/meltdown. I understand those on a personal level, and i'll do my best to assist.